This unique recipe for Slow Cooker Shipwreck Stew is hearty and has great flavor.
I found this recipe in a cookbook I bought from an estate sale. I bought about 20 cookbooks from this sale, I felt like the luckiest person alive that day! This little book I found I could tell is a collection of recipes from the family of the woman who must have passed away. The recipes are cut and pasted into the book, then reprinted for the family to have their own copies. This shipwreck stew caught my eye, I knew it could be adapted for the slow cooker. The only thing different I did was add the taco seasoning packet (I found that advice on allrecipes.com). I also added water, I did not want this stew to thicken and seize up.
I love finding recipes like this that spark my joy again for the slow cooker. I’ve been doing this website for 6 years now and am always surprised that there is always something great to try, I just need to keep my eyes open for new (or old in this case) recipes. I hope you enjoy this recipe. Have a great weekend.
Slow Cooker Shipwreck Stew
- 1 lb. ground beef (I used 10% fat)
- 3 medium russet potatoes, sliced
- 1 white onion, diced
- 2 celery stalks, sliced
- 2 cups sliced mushrooms
- 15 oz. can kidney beans, drained and rinsed
- 21 oz. Campbell's tomato soup (2 10.5 oz. cans)
- 1 oz. packet taco seasoning
- 1.5 cups water
Slow Cooker Size:
- 6 quart or larger
- Brown the ground beef in a skillet on the stovetop until cooked through, drain. Add to the slow cooker
- Add the remaining ingredients, stir.
- Cover and cook on low for 7-8 hours without opening the lid during the cooking time.
- Stir, and serve! Great as is or topped with cheese.
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